Once the grapes have arrived at the cellars, they are put into vat and cooled to delay the fermentation while frequent pump-overs are carried out to achieve a better extraction of colour, aroma precursors and only the soft tannins. The alcoholic fermentation
is then done at a controlled temperature of 22-24°C with gentle pumpovers. The marc is pressed in a pneumatic press, and then the malolactic fermentation is done in stainless steel tanks.
A medium-deep cherry-red colour with light-purple glints. Fresh fruit (raspberry and blueberry) and floral notes. A smooth sweet attack on the palate with balanced acidity finishing with very pleasant and lingering fruit flavour.